Cashew Chicken and Tofu Stir-Fry
with Green Onion Rice
This takeout-inspired dish is a DIY twist on your favourite Chinese stir-fry.
Ingredients: Chicken tenders • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Snow peas • Green onion • Cashews (cashews, soybean and/or canola oil) (cashew) • Cornstarch • Garlic • Red chili pepper.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
56 g
Snow Peas
2 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
1 unit(s)
Chili Pepper
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
28 g
Cashews, chopped
(Contains Tree nuts, Cashews May contain Soy, Mustard, Egg, Wheat, Tree nuts, Peanuts, Milk, Sesame, Sulphites)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
310 g
Chicken Breast Tenders
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot.
- Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, rinse tofu, then pat dry with peper towels. Cut into 1/2-inch pieces.
- Add tofu and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!)
- Remove from heat. Transfer tofu to a plate.
- Meanwhile cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away any hidden dirt.
- Trim snow peas.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies.)
- Combine hoisin, soy sauce mirin blend, remaining cornstarch, garlic and 1/3 cup (1/2 cup) water in another medium bowl. Set aside.
- Reheat the same pan (from step 2) over medium. (TIP: You can skip this step if you don't want to toast the cashews.)
- When hot, add cashews to the dry pan. Toast, stirring often, until golden brown, 3-4 min. (TIP: Keep your eye on cashews so they don't burn.)
- Remove from heat, then transfer cashews to another plate.
- Pat chicken dry with paper towels. Season with salt and pepper
- Reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until beginning to soften, 1-2 min.
- Add bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Transfer veggies to plate with tofu.
- Re-combine sauce mixture, then add sauce mixture to the same pan. Cook until sauce thickens, 30 sec-1 min.
- Return tofu and veggies to sauce, then toss to combine.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls.
- Top with tofu stir-fry and chicken.
- Sprinkle cashews, remaining green onions and as many chilis over top as desired.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. When cashews are done, reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate.
Thinly slice chicken, then top bowls with chicken.